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Red Pepper and Endive Slaw with Soppressata

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  1. 2 tablespoons sherry vinegar
  2. 1 tablespoon minced shallot
  3. 1 tablespoon Dijon mustard
  4. 1/3 cup extra-virgin olive oil
  5. Kosher salt and freshly ground pepper
  6. 2 large red bell peppers, very thinly sliced lengthwise
  7. 2 large Belgian endives (about 1 pound total), cored and thinly sliced crosswise
  8. 3 ounces thick-sliced soppressata, cut into matchsticks
  9. 1/4 cup shredded basil
  1. In a large bowl, mix the vinegar with the shallot and let stand for 5 minutes. Whisk in the mustard, then slowly whisk in the olive oil; season with salt and pepper. Add the red peppers, endives, soppressata and basil and toss to combine. Season the salad with salt and pepper, transfer to a bowl and serve.

Suggested Pairing

The spicy salami suggests an herby Cabernet Franc from France's Loire Valley.